Tofu Ricotta

[Guest guest]

In a message dated 8/23/01 6:40:32 AM Eastern Daylight Time, writes:

 

 

Tofu Ricotta

 

Use this versatile filling to stuff pasta shells, lasagne or manicotti,

or toss it with pasta or spaghetti squash and bake in a casserole. For a

different flavor, add chopped spinach or fresh basil.

 

1/2 lb firm tofu

2 tbsp extra-virgin olive oil

1 1/2 tsp nutritional yeast flakes (optional)

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

 

1. Steam the tofu for 2 to 5 minutes. Let cool, then pat dry and

crumble into a medium mixing bowl.

 

2. Add the remaining ingredients and toss until well combined. Taste

and adjust seasonings, if necessary. Use immediately or store in a

covered container in the fridge for future use.

 

 

Id like to hear more about the spagetti squash casserole!! That sounds interesting!

 

I guess you pre-cook the squash, right? then what else do you add to it?

Sounds like fun!!

 

Jo-Ann